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Tinga Verde de Res-Green Beef Tinga

Hello!, We are back!…

Where have we been? Very busy with our project, giving it our best. We have learned a lot through this journey. Writing a book is not easy and it takes your all and a little more, and some more and right when you think you are done… it needs the last effort. Often it seems like you are never done. After nearly a year things are moving along and soon we promise to give you the full disclosure and we are certain it will be worth the wait.

As you can read our sanity is not 100% restored yet, but we hope to return to form and post a recipe weekly. I hope you had the chance to try previous posted recipes in the meantime and now you must be ready for the new ones!.

The focus of the blog has always been very diverse in nature and based on seasonal, local ingredients. I enjoy new takes and variations on classic recipes, like my Root-a-touille (a version of Ratatouille made with root vegetables) , or pancakes made with nuty delicious buckwheat flour, our French onion soup using a crisp bagel, and even a refreshing vegan version of ceviche substituting cauliflower for fish. Recipes also include some fundamental techniques, from how to make beans from scratch, and the popular Chilaquiles Manifesto which is quintessential in my Mexican cooking heart. I think you will be seeing more Mexican recipes in future, and the occasional twist on a classic and or borrowed inspiration from other cuisines. I have many suppressed cravings and new recipes I intend to share with you in the upcoming weeks and months.

I hope you like the new recipes to come, and I hope that you still be here for the step-by-step cooking, the music pairings, the cooking inspiration and the fun.

Laying the new grounds, Lets start cooking!

Tinga Verde de Res gives me the warmth and satisfied feeling I need on a fall or wintery day. This recipe of Tinga verde de Res, its a lesser known variation of the infamous “Tinga de Pollo”. In case you have never heard of this guisado its a home made easy recipe, made with chicken , lots of onions, and smokey chipotles which give this dish its distinct flavor.
Why did I choose this recipe this week? I like Tinga de Pollo for the summer, and for the Fall I prefer this Beef Tinga Verde. This heartier version is just what I crave on a cold day. Tinga is not a stew nor a guiso, it stands up right in between. A juicy guisado.

The shredded beef used in this recipe, is very lean which gives rich flavor but does not leaves you feeling heavy. I warn you, this Tinga Verde is spicy. However, the sweet onions and the starchy little potato cubes balance the heat.

A pot of simmering Tinga will comfort you and make great meal on any given weekend. Its a make-ahead dish that gets better the second day. It can be served with a side of rice and beans, or on tostadas (most traditionally) , tacos, or burritos as an informal festive meal.
Take this Tinga to a potluck and blow away the tired casseroles. No doubt, people will take note and you will be asked for the recipe.

Whatever your choice, I think this Tinga Verde de Res has all the qualities to be one of your new Fall-Winter favorites. Enjoy!

TINGA VERDE de RES-GREEN BEEF TINGA

Serves 6-8

3 lbs Skirt steak or short steak = Falda de res
or a medium-large piece of beef eye round roast.
½ medium white onion, 1 bay leaf, 8 black peppercorns, 1 teaspoon sea salt.
Cook and shredded

3 tablespoons of neutral cooking oil
2 large white onions, thinly sliced into half moons
2 wax potatoes, cut in small cubes
1-2 chile chipotle meco dry
4-5 Serrano peppers, stems removed
1 chile poblano, seeds removed-roughly chopped
8 tomatillos, husked and washed
1 cup cilantro, about ½ bunch including stems
2 large garlic cloves
1 tablespoon apple cider vinegar
2 cups of the reserved beef stock in which the meat cooked.
1 teaspoon sea salt
6-8 cranks fresh black pepper

Directions:

1. In a large pot, place the meat and pour enough water to cover it ½ inch above. Add the half onion in chunks, bay leaf, black pepper, and salt. Bring to a boil and remove all the foam that forms during the first 10 minutes. Turn down the heat to a slow simmer and cook for about 45 minutes to 1 hour until fork tender. Turn off the heat cover with a lid and let meat rest until cools enough to handle. Save about 2 cups of the beef stock. Shred the meat and set aside.

Note: It is important that the meat is still warm when shredding since its easier to shred.
Save the rest of the beef broth for future uses, like a chilli or a beef stew. Beef stock can be frozen for up to 4 months.

2. In a large enamel or stew pot, add the oil, and briefly, fry the dry chipotles. Once they have a little color, remove from the pot, set chiles aside. Turn off the heat and let the pot in standby, while you cook the chiles.

3. In a small pot boil the Serranos, poblano, tomatillos, and the fried chipotles.Simmer until chipotles are hydrated, about 5 to 7 minutes. Discard the boiling water in which the chiles cooked. Add all the cooked chiles, cilantro, garlic, salt and vinegar add about ½ cup of the reserved beef stock into the blender and blend until a rough puree. Set aside.

4. In the standby pot with the remaining oil of the chiles, add the slivered onions and potatoes. Cook until onions are translucent. Use medium-low heat, you do not want to put any color on the onions or potatoes, basically, they are just sweating together. Stir them occasionally.

5.  Once the onions are softer and translucent, and the potatoes are cooked halfway, add the shredded and beef toss well.

6. Make an opening in the center of the Tinga meat in the pot and add the chile-tomatillo puree, cook and toss well cook for 5 minutes, then add 1 cup of the beef stock, salt, and black pepper. Bring the temperature up to a rapid simmer then lower down the heat, stir well and cook for 25- 30 minutes with the pot lid ajar, until the potatoes are soft and meat and sauce flavors are well married. Taste for salt and pepper and adjust if necessary.

Serving time! Tinga can be served as a main dish with rice and refried beans. The most common way to serve Tinga in Mexico, since is an informal meal, is served on Tostadas, Tacos or Burrito filling using flour or corn tortillas. Tinga can be topped with Mexican Crema, queso añejo, quick pickled onions, and finely shredded iceberg lettuce.

This time I made tacos with flour tortillas, red pickled onions, queso añejo, and a drizzle of crema to tame the heat, along with a squeeze of lime juice. A glass of beer or agua fresca and you are all set for a great homemade meal.
A comer!!!…Enjoy!

Music Pairing: Natalia Lafourcade – Tu si Sabes Quererme

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Tinga Verde de Res - Green Beef Tinga

A spicy version of the Red tinga utilizing green tomatillos, serrano chiles, and the smoky chipotles. One pot dinner, homestyle Mexican comfort food at its best!

Course Main Course
Cuisine Mexican
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Mariana McEnroe

Ingredients

  • 3 lbs Skirt steak or short steak = Falda de res or a medium-large piece of beef eye round roast.

cook with: ½ medium white onion, 1 bay leaf, 8 black pepper corns, 1 teaspoon sea salt. Cook and shredded.

  • 3 tablespoons neutral cooking oil
  • 2 large white onions
  • 2 medium wax potatoes, cut in small cubes
  • 1-2 medium chile chipotle meco dry
  • 4-5 medium Serrano peppers
  • 1 large chile poblano seeds removed, cut in large chunks
  • 8 medium Tomatillos, husked and washed
  • 1 cup cilantro about ½ bunch including stems
  • 2 large garlic cloves
  • 1 tablespoon apple cider vinegar
  • 2 cups of the reserved beef stock, in which the meat cooked.
  • 1 teaspoon sea salt
  • 6-8 cranks fresh ground black pepper

Instructions

  1. 1. In a large pot, place the meat and pour enough water to cover it ½ inch above. Add the half onion in chunks, bay leaf, black pepper, and salt. Bring to a boil and remove all the foam that forms during the first 10 minutes. Turn down the heat to a slow simmer and cook for about 45minutes to 1 hour until fork tender. Turn off the heat cover with a lid and let meat rest until cools enough to handle. Save about 2 cups of the beef stock. Shred the meat and set aside.

    Note: It is important that the meat is still warm when shredding since its easier to shred.

    Save the rest of the beef broth for future uses, like a chili or a beef stew. Beef stock can be frozen for up to 4 months.

    2. In a large enamel or stew pot, add the oil, and briefly, fry the dry chipotles. Once they have a little color, remove from the pot and set chiles aside.

    3. Using the remaining oil in the same pot add the slivered onions and potatoes and cook until onions are translucent. Use medium-low heat, you do not want to put any color on the onions or potatoes, basically, they are just sweating together. Stir them occasionally.

    4. Meantime, on a small pot boil the Serranos, poblano, tomatillos, and the fried chipotles until soft. Discard the boiling water in which the chiles cooked. Add all the cooked chiles, cilantro, garlic, salt and vinegar add about ½ cup of the reserved beef stock into the blender and blend until a rough puree.

    5. Check on your onions. By now they should be softer and translucent, and the potatoes should be cooked halfway. Add the shredded and beef toss well. Make an opening in the center of the Tinga meat in the pot and add the chile-tomatillo puree, cook and toss well cook for 5 minutes, then add 1 cup of the beef stock, salt, and black pepper. Bring the temperature up to a rapid simmer then lower down the heat, stir well and cook for 25- 30 minutes with the pot lid ajar, until the potatoes are soft and meat and sauce flavors are well married. Taste for salt and pepper and adjust if necessary.

    Serving time! Tinga can be served as a main dish along with rice and refried beans. The most common way to serve Tinga in Mexico, since is an informal meal, is served on Tostadas, Tacos or Burrito filling using flour or corn tortillas. Tinga can be topped with Mexican Crema, queso añejo, quick pickled onions, and finely shredded iceberg lettuce.

    This time I made tacos with flour tortillas, red pickled onions, queso añejo, and a drizzle of crema to tame the heat, along with a squeeze of lime juice. A glass of beer or agua fresca and you are all set for a great homemade meal.

    A comer!!! , Enjoy.

 

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Leek Potato Charred Poblano Soup

Hello, hello! We are back in the saddle and hope you had a fantastic Holidays and a fresh start to 2017. We have been on a rollercoaster of change and highly focused on our book. Besides some adversities with Miss. Mildred (our stove), we are working on her retirement and the stove transition to make it happen. We are extremely grateful for all the great people who have supported us during this time, whether if it has been a word of encouragement, an e-mail, a phone call, or a donation funding for the new stove to come. To all of you, THANK YOU so much! On the other hand, It is taking a little longer than we expected, with permits and responses, but as soon we have the stove we will shout it out loud and proud!, and of course we will send you a photo.

In the meantime, dealing with our bi-polar weather and stove, soups have been my ultimate effort to save our dinners. One coil burner and a quick prep and 20-25 minutes in the kitchen, can yield the coziest, warmest, and most rewarding bowl of goodness to your table on any given dinner night. This classic velvety soup of leeks, potatoes, and cream has the flavor force of 1,000 horses. It always amazes me how so few ingredients treated with care can yield some of the best soups. Despite the classic version of this soup being one of my favorites, I’m giving this classic velvety soup a rustic and hearty twist. I find this soup much more comforting when its not blended all the way. So I reserved some sautéed leeks, and when it comes the time to pure, I used my immersion blender just a few times, enough to give the desired creaminess from the classic version, and leaving about half of the potato bites. These slight changes give great texture and hearty body to the soup. My irreverence, the addition of charred poblanos, I think is the best thing that could happen to this soup

Chiles Poblanos, as you know, when charred take on a smoky, and pleasant heat that when added to the soup create a spectacular synergy of flavors. Creamy texture small potato bites, soft buttery leeks with a smoky mildly spicy accent, a dollop of Greek yogurt, some sea salt, and a crusty bread on the side is all you need to make your dinner memorable.
Best 25 minutes invested in your kitchen. Hell yeah!

Leek Potato Charred Poblano Soup

Serves 1 Mama bear, 1 Papa Bear, 2 cubs

3  large leeks washed, use just bright lime and white parts, sliced.
1  pound Maris piper or yellow wax potatoes, peeled and medium diced.
3  tablespoons butter
1  tablespoon extra virgin olive oil
3  cups chicken stock
1  cup heavy cream*
1/4  teaspoon dry dill
3/4  teaspoon sea salt
Fresh ground black pepper to taste
2  poblano peppers, charred, skinned, de-seeded and cut into strips.

Garnish with:
Greek yogurt, dry or fresh dill, serve with toasted cheese crostinis or rustic bread.

* For vegan or non-dairy soup version, use about 1 can of unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor…it makes a delicious version!

Preparation:

1. Rinse and wash leeks. The best method I have find is to cut the green parts just above when the bright lime and white leek color starts. Cut the top hairs of the leeks and slice in half length wise. Rinse under running water holding from white tops to greenish ends. This will
prevent the sand and dirt getting into the white parts. Make sure you use a clean board to slice the leeks after washing them. Sand particles are very sneaky and they can ruin your soup, be alert. On a separate note, Save deep green parts, wash them, and cut into 3″ pieces, you can make a marvelous stock for feature soups.


2. Over medium heat, warm up a medium large pot, melt butter and oil, add leeks a pinch of salt and 4 tablespoons of chicken stock. Toss well, cover pot with a lid, lower the heat and let them sweat for about 4-5 minutes.
3. When the leeks start softening, and still bright green, reserve about 4 tablespoons in a little ramekin set aside.
4.Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat. Cook for about 8 minutes or until potatoes are soft but still retain their shape.

5. Meantime charr the popblanos on the direct flame of your stove, use tonges in order to rotate and char them evenly.Set aside cover them with a plate and let them rest for 3-4 minutes. Te plate will create steam and will help when its time to remove the skins. With a spoon, gently scrape the skin, cut the top of the Chile, then slice and open. scrape all the seeds with the spoon and remove the veins. process to think slice or dice what ever you prefer. If you do not own a gas stove… As we do not…use a torch or rub the chiles with a tinny drop of oil, and use the oven broiler. watch them at all times because they can get from char to burnt on a blink of an eye!… Then proceed with the same method to de-vein and de-seed them.
6.Once potatoes are cooked to your desired consistency, add dill, and heavy cream. Stir, and lower the temperature about medium low. with the help of an immersion blender just pulse 2-3 times into the soup to add some creaminess. I leave about 1/2 of the potato diced and half pureed. If you do not have an immersion blender, grab a potato masher, or puree 1 cup of the soup in the blender, until smooth, then add to the soup and stir until well incorporated. At last add the poblanos, cut into strips or diced, and save some to garnish the soup when served. Let the soup warm up, do not let it boil. Serve with a dollop of Greek yogurt and extra slices of charred poblanos. Enjoy!

Music Pairing:  Segundo, Pink Maritini – Je dis Oui!

 

 

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Leek Potato Charred Poblano Soup

Course Soup
Cuisine wholesome
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Mariana McEnroe

Ingredients

  • 3 large leeks washed, use just bright lime and white parts, sliced.
  • 1 pound Maris piper or yellow wax potatoes peeled and medium diced.
  • 3 tablespoons un salted, butter
  • 1 tablespoon extra virgin olive oil
  • 3 cups chicken stock
  • 1 cup cup heavy cream* * For vegan or non-dairy soup version, use about 1 can of unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor...it makes a delicious version!
  • 1/4 teaspoon dry dill
  • 3/4 teaspoon sea salt
  • Fresh, ground black pepper, to taste
  • 2 medium Poblano Peppers, charred, skinned, de-seeded and cut into strips.

Instructions

  1. 1. Rinse and wash leeks. The best method I have find is to cut the green parts just above when the bright lime and white leek color starts. Cut the top hairs of the leeks and slice in half length wise. Rinse under running water holding from white tops to greenish ends. This will

    prevent the sand and dirt getting into the white parts. Make sure you use a clean board to slice the leeks after washing them. Sand particles are very sneaky and they can ruin your soup, be alert. On a separate note, Save deep green parts, wash them, and cut into 3" pieces, you can make a marvelous stock for feature soups. 

  2. 2. Over medium heat, warm up a medium large pot, melt butter and oil, add leeks a pinch of salt and 4 tablespoons of chicken stock. Toss well, cover pot with a lid, lower the heat and let them sweat for about 4-5 minutes.

  3. 3. When the leeks start softening, and still bright green, reserve about 4 tablespoons in a little ramekin set aside.

    4.Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat. Cook for about 8 minutes or until potatoes are soft but still retain their shape.

  4. 5.Once potatoes are cooked to your desired consistency, add dill, and heavy cream. Stir, and lower the temperature about medium low. with the help of an immersion blender just pulse 2-3 times into the soup to add some creaminess. I leave about 1/2 of the potato diced and half pureed. If you do not have an immersion blender, grab a potato masher, or puree 1 cup of the soup in the blender, until smooth, then add to the soup and stir until well incorporated. At last add the poblanos, cut into strips or diced, and save some to garnish the soup when served. Let the soup warm up, do not let it boil. Serve with a dollop of Greek yogurt and extra slices of charred poblanos. Enjoy!

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Sopes de Pollo – Chicken Sopes

sopes-de-pollo chicken sopes_yes-more-please!

Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, requeson~Mexican Ricotta, refried beans, mashed potatoes, calabazitas, poblano rajas, mushrooms, infinite filling possibilities. Top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese, and these little sopes, will be a highly crave-able meal.

In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are pinched all around to create a border-leap that will hold the fillings and topping goodness.

This masa pinching is done by an experienced cook, a grandma or an aunt, cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard work in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achive the results. Lucky you, this is not the only way to make sopes, I will provide you with an easy solution using two spoons. You get to keep your fingerprints.

Now, the best way to make these home style masa sopes, relies on a key ingredient to have a crispy exterior sope and soft inside texture. It is to add a smashed potato to the masa. This gives the corn masa a soft tender bite and a lighter more delicate feel and flavor. Optimally, this recipe is best made with fresh masa. Read below for recommendations.

Fried or cooked on a comal? This is your choice. In my version I added a bit of oil to the griddle (comal) to give the sopes crispy edges and exterior without having to use a lot of oil for frying since its just for the two of us. But, if you have more than 8 guests, pan frying them would be the way to go.

Are you ready to make some of the most delicious Sopes de Pollo – Chicken Sopes  in the comfort of your home kitchen? Lets cook!

Grab some cold Mexican beer or prepare some Agua Fresca, and the party is on!

sopes-de-pollo-yes-more-pleasemasa-for-sopes

Sopes de Pollo – Chicken Sopes

Makes 8- 3″ round sopes

For the Masa:

1- ¼ cup fresh corn masa or masa harina, I prefer Minsa brand, or Maseca.
1 medium waxy potato, cooked, peeled and pureed
¼ teaspoon sea salt
¾ cup of warm water, add a few more teaspoons if needed

For the fillings:
2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
1/2 cup refried beans, on the lose side, to make them more spreadable.

For other fillings variations check this 8 vegetable taco fillings that will work just as deliciously!

For the toppings:

1 cup shredded iceberg lettuce or green cabbage
¼ cup red onion, diced
4-6 radishes, thinly sliced
1-2 fresh Serrano peppers thinly sliced
½ cup queso fresco, crumbled
½ cup Crema Mexicana
1 cup simple tomato sauce

Simple tomato sauce:

2 large roma tomatoes, boiled and peeled*
2 garlic cloves
3 good pinches of dry oregano
1 pinch of ground cloves
¼ teaspoon sea salt

Place everything in the blender and puree. Add 1-2 tablespoons of water if the sauce is to thick.
*If tomatoes are out of season, I use roasted canned tomatoes from Muir Glenn.

Directions:

1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

sopes-de-masa-yes-more-please
2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime…
3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

how-to-shape-sopes_yes-more-please
4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

sopes-de-masa-en-el-comal
5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the other spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful not burn yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

how-to-make-sopes-como-hacer-sopes-sin-quemarse-los-dedos-yes-more-mexico-please
6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

Serve warm and enjoy!sopes-de-pollo-preparation

sopes-de-pollo-mexican-antojitos-corn-masa-yes-more-please

Sopes de Pollo - Chicken Sopes

5 from 1 vote
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Sopes de Pollo

Yes more please!, cooking blog

Antojitos Mexicanos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 -1/4 cup Fresh masa or masa harina, I prefer Minsa brand, or Maseca.
  • 1 medium white potato, cooked, peeled and pureed
  • 1/4 teaspoon sea salt
  • 3/4 cup warm water, add a few more teaspoons if needed

For the fillings:

  • 2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
  • 1/2 cup refried beans, on the lose side, to make them more spreadable.

For the toppings:

  • 1 cup shredded iceberg lettuce or green cabbage
  • 1/4 cup red onion, diced
  • 4-6 radishes, thinly sliced
  • 1-2 Serrano peppers, thinly sliced
  • 1/2 cup queso fresco or cotija, crumbled
  • 1/2 cup crema Mexicana
  • 1 cup Simple tomato sauce, recipe follows

Simple tomato sauce

  • 2 large roma tomatoes, boiled and peeled*
  • 2 cloves garlic
  • 3 good pinches of dry oregano
  • 1 pinch of ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. 1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

    2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime...

    3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

    4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

    5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the oder spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful for not burning yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

    6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

    You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

    Serve warm and enjoy!

Music Pairing: Chan -Chan ~ Buena Vista Social club

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Enfrijoladas

Enfrijoladas_easy-to-make-weekday-diner

Enfrijoladas are one of the most beloved humble dishes made out of beans in Mexico. I almost can imagine some Mexican grandma in a hurry trying to make a meal with ingredients for two that will serve four or six with the beans she had. So Bad-a-bim! …she created a sauce, in order to stretch the beans, for all to eat. Aren’t these kinds of recipes the ones that everybody loves the most?…Serendipity in the kitchen can work love spells, just like this recipe.

Imagine fresh corn tortillas smothered in a smooth velvety bean sauce that has been seasoned and tinted with dry chiles. This dish features smokey anchos and a bright flavor guajillo chiles, sauteed onions and a couple of garlic cloves, all seasoned and blended to create a light and velvety bean sauce. Enfrijoladas are the cousins of enchiladas, only lighter. This velvety sauce, has a mild spice flavor, that in combination with the earthy and creamy bean texture make the most luscious bean sauce.

Enfrijoladas are typically filled with a mild creamy cheese called requeson, which would be the Mexican ricotta, creamy morsels of soft cheese mixed with crisp diced onions. Many other fillings are welcomed for a heartier meal like shredded roasted chicken, chorizo, spinach and cheese, zucchini, mushrooms, the combinations are endless. Put a sunny side up egg on it and call it breakfast!,
I personally like them served straight up. I love the flavor of the bean sauce. The chiles, onions, and garlic cloves season the creamy beans with out compromising the bean flavor; earthy, mild spicy, light and smooth. If you are feeling adventurous add some extra crunch and sprinkle some pork skin crumbs (chicharrones), to die for.

For me these bean cousins of enchiladas are my simple pleasure, beans, queso fresco, my mucha muchacha salsa, avocado, and a dollop of crema that will make me happy any day! Summer or winter, rain or shine.

Just make them, Enfrijoladas are a sure love at first bite, extremely easy to make, wether you make them as a casserole or plate them as you go, this
simple ingredients treated with a little extra love, will always “madly” love you back!
Enjoy!

Enfrijoladas_Ingredients_Yes,-more-please!

Enfrijoladas

2 cups cooked pinto beans*
2 cups bean broth
1 cup chicken stock or water
3 tablespoons sunflower oil
1 medium chile ancho, de-seeded and tail removed
2 long chile guajillo, de-seeded and tail removed
½ cup diced white onion
2 large garlic cloves
½ teaspoon salt

½ cup extra of water or milk to adjust the bean sauce consistency.

16 corn tortillas, 5” regular store bought.
For home made corn tortillas** use about a walnut size dough ball to make a 5”round
2-3 tablespoons sunflower oil

For the filling:

½ pound queso requeson(mexican ricotta), queso fresco doble crema, or crumbled goat cheese
¼ cup small diced red onion
salt to taste.

Garnish with:

Queso Cotija
Crema Mexicana
Avocado Slices
Salsa Mucha Muchacha recipe here
Quick pickled Red onions:
Thinly slice ½ medium red onion, rinse under running water really well. Place onion slices in a small bowl, squeeze ½ lime, add a generous pinch of sea salt, a pinch of dry oregano and 2-3 tablespoons of water.

*How to cook your beans tutorial
**How to make homemade corn tortillas tutorial

Preparation Method:

1.On a large sauce pan, over medium heat, warm up the oil. Add the pieces of dry chiles, onion, garlic and a pinch of salt, saute until onions are softened, dry chiles have a bright color, and slight blistered. At this point add the cooked beans along with the bean broth, and chicken stock. Bring to boil and let it simmer for about 10-15 minutes, until the dry chiles look re-hydrated and plumped.

2.Set beans aside cover for 5 minutes. Place the sauteed beans, onions chiles into a blender.
Remember to always be extra careful when transferring hot liquids into a blender. You can also use an immersion blender, or a food processor to make this sauce, although I’ve found that the blender works best to leave a smooth airy velvety sauce.

3.Transfer back the sauce into the sauce pan, keep it warm at the lowest temperature stirring now and then. Taste, and adjust for salt, or liquid if to thick. To test thickness submerge a wood spoon on the sauce, and run your finger over the back of the spoon. If the two sides remain separated, the sauce is on point. This bean sauce, should feel smooth creamy but not overly thick. If to thick add a bit more water, or milk. If it is to thin, cook up some of the liquid whisking at all times.

4.Warm up each tortilla by quick frying in a little oil, you want them soft and playable, but with a little color. Gently submerge each tortilla into the warm bean sauce. Place them into a platter fill them with the requeson-onion mixture (mexican ricotta cheese) and fold them in half or into fourths like you would do with a crepe. Once you have them all folded keep them warm in the oven. Reheat the reminder of the bean sauce and add a little more milk or water to adjust consistency.

5.Serve 3-4 Enfrijoladas per plate and ladle one or two spoonfuls of the bean sauce on top, add a dollop or squeeze some crema, sprinkle the cotija cheese, garnish with avocado and red onions…and a little drizzle of “that” Salsa Mucha muchacha

A comer!…Enjoy!

Enfrijoladas_How-to-make-enfrijoladas_step-by-step_Yes,-more-please!Enfrijoladas_Easy-Mexican-Cooking

A few drops of my mucha muchacha salsa… Mmmm!

Enfrijoladas_Yes,-more-please!

Let’s cook!

Music pairing: Bonito – by Jarabe de Palo

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Enfrijoladas

Course Breakfast, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 cups Pinto beans
  • 2 cups Bean broth
  • 1 cup chicken stock
  • 3 tablespoons Sunflower oil
  • 1 medium Chile ancho de-seeded and tail removed
  • 2 long Chiles Guajillo de-seeded and tail removed
  • 1/2 cup white onion diced
  • 2 large garlic cloves halved
  • 1/2 teaspoon Salt
  • 1/2 cup extra water or milk to adjust the sauce consistency
  • 16 pieces corn tortillas home made will be amazing1
  • 2-3 tablespoons Sunflower oil to slightly pan fry the tortillas

For the Filling:

  • 1/2 lbs. Queso Requeson (Mexican Ricotta), queso fresco doble crema OR goat cheese.
  • 1/4 cup red onion small diced
  • Salt to taste

Garnish with:

  • Queso cotija
  • Crema Mexicana
  • Avocado slices
  • Quick pickled red onions

Instructions

  1. 1.On a large sauce pan, over medium heat, warm up the oil. Add the pieces of dry chiles, onion, garlic and a pinch of salt, saute until onions are softened, dry chiles have a bright color, and slight blistered. At this point add the cooked beans along with the bean broth, and chicken stock. Bring to boil and let it simmer for about 10-15 minutes, until the dry chiles look re-hydrated and plumped.

    2.Set beans aside cover for 5 minutes. Place the sauteed beans, onions chiles into a blender.

    Remember to always be extra careful when transferring hot liquids into a blender. You can also use an immersion blender, or a food processor to make this sauce, although I’ve found that the blender works best to leave a smooth airy velvety sauce.

    3.Transfer back the sauce into the sauce pan, keep it warm at the lowest temperature stirring now and then. Taste, and adjust for salt, or liquid if to thick. To test thickness submerge a wood spoon on the sauce, and run your finger over the back of the spoon. If the two sides remain separated, the sauce is on point. This bean sauce, should feel smooth creamy but not overly thick. If to thick add a bit more water, or milk. If it is to thin, cook up some of the liquid whisking at all times.

    4.Warm up each tortilla by quick frying in a little oil, you want them soft and playable, but with a little color. Gently submerge each tortilla into the warm bean sauce. Place them into a platter fill them with the requeson-onion mixture (mexican ricotta cheese) and fold them in half or into fourths like you would do with a crepe. Once you have them all folded keep them warm in the oven. Reheat the reminder of the bean sauce and add a little more milk or water to adjust consistency.

    5.Serve 3-4 Enfrijoladas per plate and ladle one or two spoonfuls of the bean sauce on top, add a dollop or squeeze some crema, sprinkle the cotija cheese, garnish with avocado and red onions…and a little drizzle of “that” Salsa Mucha muchacha…

    A comer!…Enjoy!

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Oaxacan Frittata

Oaxacan-Frittata_Yes,-more-please!

Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.

This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.

A Frittata for breakfast, brunch, lunch or dinner, under-dressed, over-dressed, with a glass of Texas Rose’ wine or a glass of milk, crusty artisanal bread or a simple green salad, warm or cold, one gorgeous ingredient or with leftovers from your vegetable basket, a Frittata is a bare necessity,  a recipe you should always have under your sleeve.

Enjoy the Summer!

Oaxacan-Frittata-Ingredients

Oaxacan-Frittata-Stringy-Cheese--quesillo-Queso-Oaxaca

Oaxacan Frittata

A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.
When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Serves 4 hungry gardeners

1-1/2 lb Heirloom tomatoes I used a combination of Oaxacan Jewel “hint the recipe name”, Cherokee, and Cherry tomatoes
2-3 green Mexican onions, if using scallions use 4 including the white part
1 serrano, thinly sliced
2 garlic cloves, minced
2 tablespoons Sunflower oil
1 tablespoon butter

8-10 eggs
1/3 cup Mexican Crema, Oaxaca style if possible, or Crème Fraîche will do to.
2 cups shredded Oaxacan cheese, aka quesillo
1-2 fresh sprigs of Oregano remove leaves, and roughly chop.
1 fresh sprig of Epazote, or/ Mexican Marigold Mint. Remove leaves, and roughly chop.
Sea salt and Black pepper to season

 

Cooking Preparation:

1. Cut the tomatoes.
I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

Oaxacan-Frittata-Heirloom-Tomatoes
2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.
3. Quick sauté the tomatoes. Set them aside.
4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

Egg-Frittata_Yes-More-please!
5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, the other half of the egg custard, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

Oaxacan-Frittata_Easy-Comfort-Yes,-more-please!
6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

 If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid  burning, and you’ll have the so desirable crusty top.

Oaxacan-Frittata-Ready-for-the-Oven
7. Let Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

Oaxacan-Mexican-Frittata_Yes,-more-please!

Oaxacan Summer Frittata

Music Pairing: Jeepers Creepers 1958 Louis Armstrong and Jack Teagarden

One of  the best versions out there, ever recorded!

5 from 1 vote
Print

Oaxacan Frittata

www.yes-moreplease.com

A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.

When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Course Breakfast, Brunch, Lunch, Main Course
Cuisine Mexican-Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Hungry gardeners!

Ingredients

  • 1-1/2 lbs. Heirloom tomatoes, I used: Oaxacan Jewel, Cherokee, sungold and cherry tomatoes.
  • 2-3 Green Onions, finelly sliced, include the green parts
  • 1 Serrano pepper, thinly sliced
  • 2 Garlic cloves, minced
  • 2 tablespoons Sunflower Oil
  • 1 tablespoon Butter
  • 8-10 large farm eggs
  • 1/3 cup Mexican Crema, or Crème Fraîche will do.
  • 2 cups Oaxacan cheese aka quesillo, shredded
  • 1-2 sprigs fresh Oregano, remove leaves,and roughly chop.
  • 1 sprig fresh Epazote, remove leaves,and roughly chop.
  • Sea salt and Black Pepper, for season.

Instructions

  1. 1. Cut the tomatoes.I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

    2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.

    3. Quick sauté the tomatoes. Set them aside.

    4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

    5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

    6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

    If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid burning, and you’ll have the so desirable crusty top.

    7. Let the Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

    Happy cooking!

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Ceviche Verde

Ceviche-Verde_Summer-Recipe_Yes,-more-please!

To hot to cook fish? Let the Limes do it. This Ceviche Verde, is refreshing, light, green, tangy, zesty, crisp and crunchy vegetables, tender tuna marinated in lime juice, surrounded by creamy avocados… are you with me?…Yes!

Ceviche is an original dish from Peru. Peruvians are the kings of making the best out of fresh fish. To corroborate this statement you need to know about Peruvian Chef Gastón Acurio.  Chef Gastón has placed Peru, their culture, and Ceviche at another level in his country and internationally, all through a labor of love that started in the kitchen, that for me, no other chef has achieved with his cooking.

Recently I watched the movie “Finding Gaston”  I was extremely moved by his culinary life, the way he changed his course of action as a chef, his way of living, and how he decided to remain humble and rooted by his Peruvian culinary traditions in the kitchen. Through his cooking, Chef Gaston transformed the way he chose to embrace his culinary endeavors. He created a forceful network that helped his country economy. By honoring the relationships with the people in the fields, the farmers, the fisherman, the artisans and eliminating the middle man, he deals and exchange products directly with the working people. In doing so, he not only trade products, but experiences ways of life, and he gives back the respect and full understanding of all the efforts that are involved in their pursuit of craftsmanship. All this labor and these relationships, bonds and enrich his cooking authentically. At the same time this exchange awakens in people a sense of pride and honor in their traditions.

I strongly believe cooking and culture go hand in hand. If you strengthen your cooking traditions, you can pull people together; friends, families, neighborhoods, towns,  countries, all can start in the kitchen. That’s why is so important for us Yes, more please! bloggers ~Ian the photographer and Mariana the cook~, to illustrate our recipes with step by step photos, to empower and give you the confidence that you can cook!…I love it when people start caring, they nourish their cooking habits, and spark some inspiration in their cooking.

You can move mountains with cooking… or little grains of sand… little or big every effort is equally important to me. Cooking creates memories, habits, roots, traditions. You can start creating today. Thats why this movie, was fascinating.  I was really moved by Chef Gastón philosophy of work and how it empowers and awakens the caring for their roots and pride in their craft, in other cooks.

With all these elements in mind, I was inspired to create this Ceviche Verde “my style”.  México also has inherited Ceviche in their own way,  it is a common dish in the coastal towns. It always has been part of our culinary traditions. Mexican Ceviche is categorized as street food with a few exceptions to the rule. Being from Mexico,  Ceviche has its own place in my heart, its the healthy street food for us and a Summer must. I remember fondly  the ceviches in Ensenada, Puerto Vallarta, Todos Santos-Baja California and the Ceviche from my Aunt Paloma.  They are many versions of Ceviche Verde out there, this is mine.

I humbly dedicate this Ceviche Verde recipe to Chef Gastón Acurio!
      “Esperando algún día, el poder alinear y llevar acabo estas ideas en mi cocina Mexicana”… Gracias y Salud!

Ceviche-Verde_ingredientsCeviche-Verde_Yes,-more-please!

Ceviche Verde

Serves 4 sailors 6 mermaids

Notes for the Cook, please when in making this recipe, very carefully read the instructions.  I’m giving you very specific easy to follow instructions, some of my little secrets about how to make the best ceviche at home. This ceviche verde is served with corn tostaditas, plantain chips, or thin salty crackers. It Makes for a great lunch or light summer dinner.  If you are entertaining, ceviche can be served in avocado halves one half per person, stuffed with 2-3 generous spoonfuls of this ceviche will make a great appetizer. I hope you enjoy this recipe as much as we did. Lets cook!

1.5 lbs Fresh Tuna, sushi grade.  I used SkipJack fresh tuna*
1/2 cup lime juice aprox. 4-5 large juicy limes
1 lemon, limon real, yellow lemon
1/4 teaspoon Sea Salt

All the following ingredients finely chopped:
1/2 small white onion
4 scallions white and green parts
1/2 cup cucumber de-seeded, I used english cucumber, 
they are crunchy, skin is thin and they have very little seeds.
6-8 small tomatillos
1 tablespoon capers
4 tablespoons Parsley

1 green apple small diced

1 thinly sliced Serrano pepper
10-12 Mexican Hierbabuena or Mint Leaves chiffonade
1/2 cup Castelvetrano Olives

Garnish with:

Avocado
Limes
Mint
Extra Virgin Olive Oil

Serve with: Crackers, Plantain Chips, Corn chips, OR Tostadas

*If you want to know more about different kind of tuna and the safest way to consume it click here to view a green peace full report on the matter.

Preparation Method:

1. Start by preparing the tuna. Place fresh tuna block into the freezer for about 10-15 minutes before cutting. Prepare your plastic cutting board, and a set of nesting wide shallow bowls or platters one with ice cubes and place the second bowl on top of the ice, to keep the diced tuna as cold as possible while you dice it. Using the sharpest long knife you have, cut tuna into 3/8″ of an inch medium dice cubes, about 1X1x1 cm. Place the diced tuna in the iced bowl as you go, to keep it cold and temperature safe.

Ceviche-Verde-SkipJack-TunaCeviche-Verde_Keep-fish-fresh

2. Line the tuna dices in the shallow bowl into one layer, add the lime juice and 2 small pinches of salt. Discard de ice of second bowl. Place the top bowl with the tuna into the refrigerator and let macerate for 15-20 minutes.

Ceviche-Verde_-Jugo-de-Limon

Ceviche-Verde_cooking-fish-with-lime-juice

3. Diced tuna should have white edges and a soft pinkish color, with deep red centers. If it looks like this, your tuna is ready, unless you prefer your fish more cooked, give it another 5-10 minutes.

Ceviche-Verde_cooked-fresh-tuna-in-Lime-juice

4. Discard about 3/4 of the lime-tuna juices. This pink liquid is known as “leche de tigre”, “tiger milk” some people reserve this juice and mix it with hot sauce, onion, cilantro, or coconut milk and  serve it as a little side shoot. Tale has it that is not only delicious, it also gives lots of energy and vigor. I can not attest of this benefits, yet I can say the little cocktail concoction is delicious.  If you feel adventurous give it a shot, if not just stick to the ceviche plan preparation and discard this juice.

What I do know for sure is that this step of removing the lime juice -tuna juices it is quintessential to the flavor and ceviche preparation. Often the biggest mistake I have found while watching other people prepare their ceviches is living this juice in it. Why? well, for many reasons, one is flavor, it makes the dish extremely acid, cloudy, muddy and unbalanced. By removing all this juices you clear out the flavors leaving the fish flesh to shine. Another and MOST important reason, by removing this lime juice, you stop the cooking process so your fish does not overcook and stays on the right consistency and texture. And third your vegetables stay crisp and crunchy, and of course the ultimate reason you give yourself and other people the opportunity to try that “Tiger Milk” …. hehehe…

So, please make sure you remove all those lime-tuna juices before adding the rest of the ingredients.

Ceviche-Verde_Leche-de-Tigre_Yes,-more-please!

5. Now time to re-season the tuna. Add 2-3 good drizzles of a green and grassy extra virgin olive oil, the rest of the sea salt, gently toss, add a pinch of sugar, gently toss .

Ceviche-Verde_How-to-prepare-ceviche

6. Add all the chopped vegetables and herbs, white onion, scallions, cucumbers, tomatillos, green apples, capers, parsley, serranos, olives, mint, and the juice of 1/2 yellow lemon about 1 tablespoon. Toss well and taste. Adjust seasoning if necessary with sea salt, . Gently toss well let flavors marry for about 10-15 minutes.

Ceviche-Verde_Castelvetrano-Olives

CEviche-Verde_Summer-Best-Fish-Recipe

Ceviche-Verde-Tuna-Yes,-more-please!

7. When ready to serve, plate the ceviche in a nice cold platter, avocado slices on the side, a drizzle of extra virgin olive oil. Garnish with mint, and slices of lemon. Enjoy

Ceviche-Verde_Best-Summer-Recipe_Yes,-more-please!

 

“How we use the power of cooking to transform the life of our people, our loved ones” ~ Gastón Acurio

Want to know more about Ceviche origins:

Check this link http://www.foodrepublic.com/2012/04/13/the-mysterious-origins-of-ceviche/

Print

CEVICHE VERDE

www.yes-moreplease.com

Notes for the Cook, please when in making this recipe, very carefully read the instructions. I’m giving you very specific easy to follow instructions, some of my little secrets about how to make the best ceviche at home. This ceviche verde is served with corn tostaditas, plantain chips, or thin salty crackers. It Makes for a great lunch or light summer dinner. If you are entertaining, ceviche can be served in avocado halves one half per person, stuffed with 2-3 generous spoonfuls of this ceviche will make a great appetizer. I hope you enjoy this recipe as much as we did. Lets cook!

Course Brunch, Lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1.5 lbs. fresh Tuna, sushi grade, Mahi-mahi will work well too. I used Skip Jack fresh tuna*
  • 1/2 cup Lime juice, aprox. 4-5 large juicy limes.
  • 1 Lemon juice, Yellow lemon
  • 1/4 teaspoon Sea Salt

All the following ingredients finely chopped:

  • 1/2 small white onion
  • 4 scallions, white and green parts
  • 1/2 cup english cucumber de-seeded
  • 6-8 tomatillos
  • 1 tablespoon capers
  • 4 tablespoons Parsley
  • 1 small green Apple
  • 1 serrano pepper, thinly sliced
  • 10-12 leaves Mexican Hierbabuena or Mint, chiffonade
  • 1/2 cup Castelvetrano Olives

Garnish with:

  • Avocado, slices
  • Lime, wedges
  • Hierbabuena or Mint leaves
  • a good drizzle of Extra Virgin Olive Oil

Instructions

  1. 1. Start by preparing the tuna. Place fresh tuna block into the freezer for about 10-15 minutes before cutting. Prepare your plastic cutting board, and a set of nesting wide shallow bowls or platters one with ice cubes and place the second bowl on top of the ice, to keep the diced tuna as cold as possible while you dice it. Using the sharpest long knife you have, cut tuna into 3/8″ of an inch medium dice cubes, about 1X1x1 cm. Place the diced tuna in the iced bowl as you go, to keep it cold and temperature safe.

    2. Line the tuna dices in the shallow bowl into one layer, add the lime juice and 2 small pinches of salt. Discard de ice of second bowl. Place the top bowl with the tuna into the refrigerator and let macerate for 15-20 minutes.

    3. Diced tuna should have white edges and a soft pinkish color, with deep red centers. If it looks like this, your tuna is ready, unless you prefer your fish more cooked, give it another 5-10 minutes.

    4. Discard about 3/4 of the lime-tuna juices. This pink liquid is known as “leche de tigre”, “tiger milk” some people reserve this juice and mix it with hot sauce, onion, cilantro, or coconut milk and serve it as a little side shoot. Tale has it that is not only delicious, it also gives lots of energy and vigor. I can not attest of this benefits, yet I can say the little cocktail concoction is delicious. If you feel adventurous give it a shot, if not just stick to the ceviche plan preparation and discard this juice.

    What I do know for sure is that this step of removing the lime juice -tuna juices it is quintessential to the flavor and ceviche preparation. Often the biggest mistake I have found while watching other people prepare their ceviches is living this juice in it. Why? well, for many reasons, one is flavor, it makes the dish extremely acid, cloudy, muddy and unbalanced. By removing all this juices you clear out the flavors leaving the fish flesh to shine. Another and MOST important reason, by removing this lime juice, you stop the cooking process so your fish does not overcook and stays on the right consistency and texture. And third your vegetables stay crisp and crunchy, and of course the ultimate reason you give yourself and other people the opportunity to try that “Tiger Milk” …. hehehe…

    So, please make sure you remove all those lime-tuna juices before adding the rest of the ingredients.

    5. Now time to re-season the tuna. Add 2-3 good drizzles of a green and grassy extra virgin olive oil, the rest of the sea salt, gently toss, add a pinch of sugar, gently toss.

    6. Add all the chopped vegetables and herbs, white onion, scallions, cucumbers, tomatillos, green apples, capers, parsley, serranos, olives, mint, and the juice of 1/2 yellow lemon about 1 tablespoon. Toss well and taste. Adjust seasoning if necessary with sea salt, . Gently toss well let flavors marry for about 10-15 minutes.

    7. When ready to serve, plate the ceviche in a nice cold platter, avocado slices on the side, a drizzle of extra virgin olive oil. Garnish with mint, and slices of lemon. Enjoy

    Happy Cooking!

    www.yes-moreplease.com


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